At least 24 hours before you want to make the sorbet put the freezer bowl into, you know, the freezer.

Combine water and sugar in a saucepan over medium heat. Stir just to get all the sugar into the water and then ignore until it boils. Let it boil for 2-3 minutes. The sugar should be completely dissolved. Cover and cool for 2 hours on a baking rack.

Add the cranberry juice, stir to combine. Put sweetened Cranberry juice into the refrigerator until it chills to between 35° and 40°F. Or just leave it overnight.

Retrieve the freezer base and set up the ice cream maker. Turn the ice cream maker on and pour in the cranberry juice mixture. Run for 25-30 minutes until it becomes a soft sorbet.

Transfer to a clean container and place in the freezer for at least 2 hours. The longer you leave it in the freezer then more solid it will become.

Notes:
I used ‘R.W. Knudsen Just Cranberry Juice’ for this. It is just cranberry juice (from concentrate) with no added sugar or sweeteners. I find it in my grocers “natural” food section.

Having made this in December I was able to use the back deck as a giant walk out cooler. That sped the time it took to bring the sugar syrup down from 212°F to 70°F. If you add the cranberry juice much before that some of the flavor of the cranberry will be lost. I still put the whole thing in the fridge overnight.